Once you have a good ripe starter,, you can keep in refrigerator,, where it sleeps. Then take out a quantity and feed it accordingly. Use active stuff next day.
Sourdough bread is often a 2 day adventure. But that is where the unique flavor develops.
I have a couple jars of Starter sleeping in my fridge currently.
Since you have Rye flower on hand,,,, Consider making a Rye bread. Experiment. :frow
Guideline. 25% Rye flour, 75% Wheat Flour.
View attachment 4071039

Nice looking bread Cavey!
 
Once you have a good ripe starter,, you can keep in refrigerator,, where it sleeps. Then take out a quantity and feed it accordingly. Use active stuff next day.
Sourdough bread is often a 2 day adventure. But that is where the unique flavor develops.
I have a couple jars of Starter sleeping in my fridge currently.
Since you have Rye flower on hand,,,, Consider making a Rye bread. Experiment. :frow
Guideline. 25% Rye flour, 75% Wheat Flour.
View attachment 4071039
That’s some good looking bread Cavey :drool


I’m going to try this method where there’s no discard or feedings, keep it in the fridge until I need it, only feed it when I need more thing. I’ve tried the feed and use it the next day method, but our house is too warm most of the year for that. The rise/fall cycle doesn’t fit my daily routine. This new method might work out a little better for me.
 
Our daughter scored a fantastic deal on hamburger today. Four quarter pound 93/7 patties for $3.75 x 2 and 9 one pound packages of 80/20 @ $3.89 each. Basically half price and all I had to do was put it in the freezer for tonight. Tomorrow I can vacuum seal each of them for longer term storage.
 
Our daughter scored a fantastic deal on hamburger today. Four quarter pound 93/7 patties for $3.75 x 2 and 9 one pound packages of 80/20 @ $3.89 each. Basically half price and all I had to do was put it in the freezer for tonight. Tomorrow I can vacuum seal each of them for longer term storage.

Those are some good prices, it's nice she found them.
 

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